Can I Make Pumpkin Shortbread Ahead of Time?

Yes. Pumpkin Shortbread is an excellent make-ahead cookie because the dough needs several hours of chilling before baking. Prepare and shape the dough into a log, wrap it securely, and refrigerate it overnight. When you are ready to bake, roll the chilled dough in coarse sugar, slice it into cookies, add the pecans, and bake according to the recipe. The dough can also be frozen for longer storage. Wrap it tightly to protect it from freezer odors and thaw it overnight in the refrigerator before slicing.

Why Does Pumpkin Shortbread Need to Chill?

Chilling firms the butter and makes the Pumpkin Shortbread dough easier to cut into neat, even slices. It also helps the cookies maintain their shape while baking. If the dough is too warm, it can become difficult to slice and may spread more than intended in the oven. Allowing the dough to chill for at least six hours produces cleaner slices and a more traditional shortbread texture. For the easiest preparation, make the dough in the evening and refrigerate it overnight.

Can I Make Pumpkin Shortbread Without Pecans?

Absolutely. The pecan topping adds crunch and nutty flavor, but it is not essential to the structure of Pumpkin Shortbread. For a nut-free version, simply leave the pecans off and bake the cookies with their coarse sugar coating. You can keep them plain or decorate the cooled cookies with a light maple glaze, melted chocolate, or a dusting of cinnamon sugar. If you enjoy nuts but do not have pecans, walnuts are another flavorful option that pairs well with pumpkin and maple.

Easy Pumpkin Shortbread with Maple Pecans

Name: Pumpkin Shortbread
Prep time: 15 min
Cook time: 15 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 8 tablespoons (4 ounces) unsalted butter, very soft; 1/2 cup granulated sugar; 1/4 cup canned pumpkin puree; 1/2 teaspoon pumpkin pie spice; 1 pinch freshly grated nutmeg; 1 cup plus 6 tablespoons all-purpose flour; 3/4 teaspoon fine sea salt; 12 pecan halves; 4 teaspoons maple syrup; 1/2 cup coarse turbinado sugar, for rolling

Description

Buttery Pumpkin Shortbread cookies made with pumpkin puree and warm pumpkin pie spice, rolled in crunchy turbinado sugar, topped with pecans, and finished with a light maple glaze.

Ingredients

Scale

8 tablespoons (4 ounces) unsalted butter, very soft
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/2 teaspoon pumpkin pie spice
1 pinch freshly grated nutmeg
1 cup plus 6 tablespoons all-purpose flour
3/4 teaspoon fine sea salt
12 pecan halves
4 teaspoons maple syrup
1/2 cup coarse turbinado sugar, for rolling

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Instructions

In a medium bowl, stir together the very soft butter, pumpkin puree, granulated sugar, pumpkin pie spice, and nutmeg with a spatula until thoroughly combined.
Add half of the flour and the salt. Fold them into the pumpkin mixture, then add the remaining flour and continue folding until no dry streaks remain. Mix by hand rather than using an electric mixer.
Transfer the dough to a large sheet of parchment or wax paper. Shape it into a thick log about 6 inches long, wrap securely, and refrigerate for at least 6 hours or overnight.
When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Unwrap the chilled dough log and roll it in the turbinado sugar until the outside is evenly coated.
Slice the dough into 1/2-inch-thick rounds. You should have about 12 cookies. Arrange them on the prepared baking sheet.
Gently press one pecan half into the center of each Pumpkin Shortbread cookie.
Bake for 15 to 17 minutes, or until the cookies look set and the bottoms are beginning to brown lightly around the edges.
Allow the cookies to cool. Just before serving, lightly brush each pecan with maple syrup for a glossy maple finish.

Notes

Use plain canned pumpkin puree, not pumpkin pie filling.
The butter should be extremely soft but not melted so the dough can be mixed easily by hand.
Do not use an electric mixer; avoiding excess incorporated air helps the shortbread stay dense and flat.
Chill the dough for at least 6 hours so it becomes firm enough to slice cleanly.
The pecan topping is optional and may be omitted for a nut-free version.
Store baked cookies in an airtight container at room temperature for up to 3 days.
The wrapped dough log can be frozen for up to 3 months. Thaw overnight in the refrigerator before slicing and baking.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 234
Sugar: 12g
Sodium: 120mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 26mg